The Pan-Seared Rosemary and Garlic Cauliflower

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When enjoying low-carbohydrate meals, like everyone, I like to feel satisfied with my choices. I created this recipe for 4-6 servings, and it can be eaten during fasting/as a vegetarian item, or you can add Parmesan, like I did here. It’s great to snack on, or enjoy as a side dish. Here we go……

1 whole cauliflower, florrettes separated from green stem part and sliced, and stem part cut into tiny, bit-size pieces, all cauliflower parts washed after cutting

4 teaspoons sesame oil

8 teaspoons vegetable oil

4 whole garlic cloves, chopped

1 teaspoon dried rosemary

1/2 to 1 teaspoon salt (more or less, suit to your taste)

black pepper

Parmesan cheese for garnish (optional)

large non-stick pan

On medium heat, uncovered, sauté all cauliflower parts with the 2 oils for 20 minutes, tossing, or stirring cauliflower every few minutes. Next add your rosemary, garlic, salt, and pepper, and sauté 10 more minutes. Remove from heat, and carefully transfer to platter. (Since the pan is hot, it will keep cooking the vegetable, if it stays in the pan. If you prefer it a little firm to the bite, and a little crunchy, then transfer to a platter. If not, and you prefer it even softer, then please feel free to leave it in the pan. Whatever makes you happy).  🙂 If desired, garnish with Parmesan Cheese. That’s it! Enjoy!

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2 responses to “The Pan-Seared Rosemary and Garlic Cauliflower

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